1 1/2 cups margarine, softened
1/3 cup sugar
3 tsp. vanilla extract
Pinch salt
1cup heavy whipping cream
4 to 4 1/2 cups all-purpose flour
1 cups seedless raspberry jam
Optional Glaze
1 cup powdered sugar
4 tsp 2% milk
Instructions
In a large bowl, beat margarine, sugar, vanilla, and salt on medium-low speed until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks, Wrap in plastic; refrigerate at least 2 hours or overnight.
Preheat oven to 350°F. On a lightly floured surface, roll each portion of dough into a 12" circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.
Gently roll wedges from the wide ends. Place 2 inches apart on parchment-lined baking sheets, point side down Bake 25-30 minutes or until light golden. Remove to wire racks to cool.
If desired combine powdered sugar and milk until smooth. Drizzle over cooled rugelach.
For Apricot Variation: You can substitute apricot filling for the raspberry jam. In a small bowl, combine 1/2 cup sugar and Tbsp. ground cinnamon. Spread 1/4 cup apricot jam over dough; sprinkle with 2 Tbsp. cinnamon sugar. Proceed as directed.
via Taste of Home
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